New PLC Recipe: White Bean, Tomato, & Green Bean Salad

Planning a barbecue this weekend? Add some cancer-fighting and cholesterol-lowering fiber to the menu with this refreshing and delicious bean based salad!

White Bean, Tomato, and Green Bean Salad
Serves: 4
Dressing:
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Salad:
1 pound of cut green beans
1 cup chopped tomato
1 tablespoon chopped fresh dill
1 (15-ounce) can cannelloni beans, rinsed and drained

 Directions:

To prepare dressing:

1. Combine all ingredients & stir with a whisk

 To prepare salad:

  1. Place green beans into a large saucepan of boiling water; cook 5 minutes
  2. Drain and then put beans into ice water; drain quickly. Place beans in a large bowl
  3. Add tomato, dill, and cannelloni beans; toss to combine
  4. Add dressing & toss gently to coat
  5. Cover and chill before serving

Each 1 ½ cup serving provides (makes 4 servings): Calories 170, Fat 4g, Saturated Fat 0.5g, Protein 9g, Cholesterol 0mg, Carbohydrate 28g, Fiber 9g, Vitamin A 25% DV, Vitamin C 35% DV, Calcium 10% DV, Iron 20% DV

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